EP0648425A2 - Fettfreier oder fettarmer Brotaufstrich - Google Patents

Fettfreier oder fettarmer Brotaufstrich Download PDF

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Publication number
EP0648425A2
EP0648425A2 EP94307646A EP94307646A EP0648425A2 EP 0648425 A2 EP0648425 A2 EP 0648425A2 EP 94307646 A EP94307646 A EP 94307646A EP 94307646 A EP94307646 A EP 94307646A EP 0648425 A2 EP0648425 A2 EP 0648425A2
Authority
EP
European Patent Office
Prior art keywords
margarine
fat
present
level
gum
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
EP94307646A
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English (en)
French (fr)
Other versions
EP0648425A3 (de
Inventor
Gregory Samuel Buliga
Mark Stuart Miller
William Francis Powell
Daniel Gerard Lis
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Unigate Netherlands BV
Original Assignee
Kraft Foods Inc
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Kraft Foods Inc filed Critical Kraft Foods Inc
Publication of EP0648425A2 publication Critical patent/EP0648425A2/de
Publication of EP0648425A3 publication Critical patent/EP0648425A3/de
Ceased legal-status Critical Current

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/015—Reducing calorie content; Reducing fat content, e.g. "halvarines"
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
    • A23D7/0056—Spread compositions
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/02—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by the production or working-up
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/244—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from corms, tubers or roots, e.g. glucomannan
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/262—Cellulose; Derivatives thereof, e.g. ethers
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
    • A23L29/27—Xanthan not combined with other microbial gums
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • A23L29/35—Degradation products of starch, e.g. hydrolysates, dextrins; Enzymatically modified starches
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L35/00—Foods or foodstuffs not provided for in groups A23L5/00 - A23L33/00; Preparation or treatment thereof
    • A23L35/20—No-fat spreads
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y10—TECHNICAL SUBJECTS COVERED BY FORMER USPC
    • Y10S—TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y10S426/00—Food or edible material: processes, compositions, and products
    • Y10S426/804—Low calorie, low sodium or hypoallergic

Definitions

  • the present invention relates generally to a non-fat or low fat product that has the appearance of margarine and squeezable margarine.
  • the invention relates to a non-fat product that has the appearance and taste of margarine and squeezable margarine, but has substantially fewer calories and has no fat.
  • U.S. Patent No. 4,734,287 to Singer, et al. describes a proteinaceous, water-dispersible macrocolloid comprising substantially non-aggregated particles of dairy whey protein.
  • U.S. Patent No. 4,911,946 to Singer, et al. discloses a fat substitute which comprises water-dispersible macrocolloid particles having a substantially spheroidal shape and a particle size distribution effective to import the substantially smooth organoleptic character of an oil-and-water emulsion.
  • the particles are produced by subjecting carbohydrate materials such as quinoa starch, calcium alginate, cross-linked dextran, gellan gum, konjac, mannan, chitin, schizophyllan and chitosan to high shear forces by introducing a carbohydrate solution into a highly turbulent reaction zone.
  • carbohydrate materials such as quinoa starch, calcium alginate, cross-linked dextran, gellan gum, konjac, mannan, chitin, schizophyllan and chitosan
  • This treatment produces gelled microparticles having the spheroidal shape and size described in this patent.
  • U.S. Patent No. 5,104,674 to Chen. et al. describes fat mimetic materials which are produced by subjecting fibers of a polysaccharide gum and various protein sources to high shear forces to microfragment the particles.
  • Gel forming composition A contains 1-8 times the critical concentration of a gelling agent (a) selected from the group consisting of gelatin, kappa carrageenan, iota carrageenan, alginate, agar, gellan, pectic and mixtures thereof.
  • Gel forming composition B also contains 1-8 times the critical concentration of a gelling agent (b) selected from the group consisting of gelling starch, denatured whey protein, denatured bovine serum protein, denatured soy protein, microcrystalline cellulose and mixtures thereof.
  • EP-A-0605217 which forms part of the prior art under Article 54(3) EPC, teaches a non-fat edible plastic dispersion having rheological properties similar to margarine which includes a fat mimetic selected from the group consisting of gelling type maltodextrins and modified starch, a bulking agent selected from the group consisting of non-gelling maltodextrins, polydextrose and low DE corn syrup solids, and a texturizing agent which is inulin.
  • a fat mimetic selected from the group consisting of gelling type maltodextrins and modified starch
  • a bulking agent selected from the group consisting of non-gelling maltodextrins, polydextrose and low DE corn syrup solids
  • a texturizing agent which is inulin.
  • the present invention is directed to providing non-fat or low-fat substitutes for fat-containing spreads, such as margarine.
  • the present invention is also directed to providing a non-fat or low-fat substitute for margarine products which are known in the art as being "squeezable"; meaning that the product can be dispensed by squeezing a plastic container containing the viscous margarine.
  • Such products are available in the marketplace today containing high levels of fat of about 64%.
  • the present invention relates to non-fat or low fat edible dispersions which have rheological properties similar to either solid margarine or squeezable margarine.
  • the non-fat dispersion include a fat mimetic selected from the group consisting of a branched chain amylopectin starch, and mixtures thereof with at least one member selected from gelling type maltodextrins, and starch modified by acid hydrolysis, an optional bulking agent selected from the group consisting of non-gelling maltodextrins, polydextrose and low DE corn syrup solids and a texturizing agent, which is inulin.
  • a non-fat or low fat edible dispersion which emulates squeezable margarine can also be prepared from compositions which include a fat mimetic selected from a branched chain amylopectin starch and mixtures thereof with at least one member selected from gelling type maltodextrins and starch modified by acid hydrolysis, a bulking agent selected from non-gelling maltodextrins, polydextrose and low DE corn syrup solids and a gum.
  • the fat mimetics useful in both the non-fat margarine type formulation and the non-fat squeezable formulations are selected from the group consisting of branched chain amylopectin starch and mixtures therefore with at least one member selected from gelling type maltodextrins, and starch modified by acid hydrolysis.
  • An example of a gelling type maltodextrin is marketed under the tradename PaselliTM by the Avebe Company of the Netherlands. PaselliTM is a potato starch enzymatically modified to produce a maltodextrin having a very low DE, below 5.
  • Starch modified by acid hydrolysis is a Naegeli amylodextrin.
  • Naegeli amylodextrin is produced by suspending starch granules in 7.5% to 15% sulfuric acid and holding the starch at room temperature to 35°C for several days. During the process, there is gradual erosion of the starch and conversion of the amorphous amylose regions to soluble sugars. The main crystalline granule structure remains intact and is substantially amylopectin, preferably at least 95% amylopectin.
  • An example of a starch modified by acid hydrolysis is StellarTM, manufactured by A.E. Staley Company. StellarTM is made by sequential acid hydrolysis and fractionation of granular amylose-amylopectin starch materials. The DE of StellarTM is between about 6 to 10.
  • Branched chain amylopectin starches are obtained from waxy grains and are generally referred to as waxy maize starches.
  • Waxy maize starches have substantially no straight chain amylase starch.
  • the fat mimetic is used in the spreadable margarine type formulation of the present invention at a level of from about 3.5% to about 8% and in the squeezable margarine formulation at a level of from about 4% to about 10%. All percentages used herein are by weight based on the non-fat margarine product unless otherwise indicated.
  • Inulin is present in the non-fat spreadable margarine product and squeezable margarine at a level of from about 10% to about 50%. At levels above about 23%, however, the inulin imparts a sweet taste which may be undesirable in some products.
  • the inulin is functional to impart the desired properties of the non-fat margarine substitute of the present invention without any modifying components.
  • the calcium citrate utilized is preferably of the type described in U.S. Patent No. 5,149,552, which issued on September 22, 1992.
  • the calcium citrate of this patent has the formula: Ca n (C6H5O7)2; wherein n is a value from 2.5 to 2.95.
  • Microreticulated microcrystalline cellulose is produced by subjecting an aqueous dispersion of microcrystalline cellulose to high pressure homogenization. This process is fully described in U.S. Patent No. 5,011,701 to Baer, et al.
  • the calcium citrate or microreticulated microcrystalline cellulose, if used, is present at a level of from about 0.75% to about 3%.
  • the sodium salt of racemic 2-(4-methoxyphenoxy) propionic acid can be used to reduce the sweetness of inulin and also mask the starchy flavours of those compositions containing starch.
  • the propanoate salt is used at a level of from about 50 ppm to about 200 ppm.
  • Inulin is a polysaccharide derived from various plant tubers, such as dahlia, jerusalem artichokes and chicory. Inulin is a polysaccharide of fructose units with a molecular weight of about 5,000. The molecular weight of inulin is dependent upon its source.
  • Bulking agents useful for both the non-fat margarine type product and the non-fat squeezable product are selected from the group consisting of non-gelling maltodextrins, polydextrose and corn syrup solids having a DE of from about 24 to about 42.
  • the bulking agent is present in the non-fat spreadable margarine product and squeezable margarine formulations which contain inulin at a level of from about 0 to about 5%. That is, the bulking agent is optional in the non-fat formulations containing inulin. If used in these formulations, the bulking agent is present at a level of from about 1% to about 5%.
  • the bulking agent is present in the non-fat squeezable margarine product which does not contain inulin at a level of from about 5% to about 10%.
  • a gum is used in the non-fat squeezable margarine produced with an enzyme modified starch and a bulking agent, but is optional in the non-fat spreadable margarine and squeezable margarine produced with acid modified starch and inulin.
  • the gum is present at a level of from about 0.1% to about 2.0%, preferably from about 0.4% to about 1.75%.
  • the gum may be selected from any of the food grade gums, such as xanthan gum, guar gum, gum acacia, alginates, carrageenans, pectins and gelatin.
  • the preferred gum is xanthan gum.
  • the non-fat margarine and squeezable margarine of the present invention also contain salt at a level of from about 1.0% to about 2.5%.
  • the formulations may also contain vitamins, preservatives, flavoring components and coloring components.
  • Water is present at a level of from about 65% to about 85%.
  • fats and oils can be included in the formulations at levels up to about 15%, if desired.
  • Suitable fats include butterfat, vegetable oils, hydrogenated vegetable oils, flavored oils known as butter oils, and non-digestible fats and oils, such as polyol fatty acid esters, particularly fatty acid esters of sucrose. If used, the fat and oil is present at a level of from about 0.5% to about 60%. At levels of fat above about 15%, an emulsifier is required.
  • Suitable emulsifiers for tablespreads include monoand di-glycerides, lactic acid esters of monoglycerides, diacetyl tartaric acid esters of monoglycerides (DATEM), propylene glycol esters of monoglycerides (PGME), succinylated monoglycerides (SMG), ethoxylated monoglycerides, sodium stearoyl-2-lactylate, polyglycerol esters of saturated fatty acids, Polysorbate 60, Polyglycerate 60 (ethoxylated mono- and diglycerides), monodi- and tri- fatty acid esters of sucrose, lecithin, including modified lecithin.
  • the emulsifier or combination of emulsifiers is used at a level in the range of 0.2 - 12% on the basis of the fat in the product.
  • compositions of the present invention are particularly suitable for marketing a spread which is labeled as a saturated fat-free spread.
  • a spread labeled as being saturated fat-free must have less than 0.5 grams of saturated fat per one tablespoon serving. This requirement can be met utilizing various levels of fats and oils. For example, only 5% butterfat can be present in the composition to meet the 0.5 gram requirement, whereas 45% of canola oil could be used and still meet the 0.5 gram requirement. Other vegetable oils can be used at various levels within the range of 5% to 60% to meet the requirement of 0.5 grams of saturated fat. Suitable fats and oils include canola oil, soybean, corn oil, butterfat, sunflower oil and safflower oil.
  • a salt solution is first prepared in a holding tank.
  • the preservatives used are also combined with the salt in the salt solution.
  • the salt solution will contain from about 1% to about 5% salt.
  • the salt solution is pumped to a second tank where it is mixed with the fat mimetic, the bulking agent, if used, the inulin and any flavors and colorants.
  • the salt solution and other components are metered into the batched mix tank at levels sufficient to provide the desired levels in the finished product.
  • the non-fat spreadable formulation is pumped to a high pressure homogenizer, such as a Rannie homogenizer. It has been determined that the non-fat margarine product must be processed at a pressure above 6,000 psig (414.72 bar) to obtain the rheological properties desired in the finished product.
  • the gel strength is rapidly reduced at homogenization pressures below about 6,000 psig (about 414.72 bar). Homogenization pressures of from about 8,000 psig to about 15,000 psig (about 552.62 bar to about 1035.28 bar) are desirable.
  • the non-fat margarine product after being homogenized is transferred to the holding tank.
  • the formulation is then pumped through cooling heat exchangers prior to being packaged at a temperature of 60°F (15.6°C) to provide a non-fat spreadable margarine after a holding period of refrigerated storage at a temperature of from about 35°F to about 50°F (about 1.7°C to about 10.0°C) for from about 10 hours to about 30 hours.
  • the gel strength of various materials after being processed in accordance with the above method is shown.
  • the gel strength of the fat mimetic, StellarTM is 0.
  • the gel strength of inulin is 84.5.
  • the combination of 25% inulin and 5% StellarTM is 130.4. This shows that the StellarTM reacts synergistically with the inulin to cause an increase in gel strength of greater than 50%.
  • the gel penetration of a 30% inulin composition displays a brittle profile as seen by the sharp break at the point (1).
  • a composition wherein 5% of the inulin is replaced with StellarTM displays a smooth non-brittle profile, as seen in FIGURE 3.
  • the non-fat squeezable margarine without inulin is prepared by a different method.
  • the fat mimetic is first placed into solution and heated to a temperature of about 190°F (about 87.8°C) to activate the fat mimetic.
  • the fat mimetic is then held in a tank for subsequent formulation.
  • the xanthan gum and bulking agent are mixed in a second tank and held for use in preparing the formulation.
  • a salt solution is prepared in a third tank and is held for preparing the formulation.
  • the three mixtures are proportioned into a fourth tank in proportions sufficient to prepare the final formulation.
  • the colors and flavors are metered into the fourth tank in suitable amounts.
  • the mixture is processed through a high shear mixer, such as a PentaxTM mixer, which is a horizontal rotating pin type mixer.
  • a high shear mixer such as a PentaxTM mixer, which is a horizontal rotating pin type mixer.
  • High shear homogenization imparts much more shear force than does high shear mixing.
  • the mixture is then transferred to a holding tank from which it is pumped to a cooling heat exchange apparatus prior to being packaged at a temperature of 60°F (15.6°C).
  • the non-fat squeezable margarine product is then held at refrigeration temperatures of from about 35°F to about 50°F (about 1.7°C to about 10.0°C) for a period of between about 10 and about 21 days prior to developing the desired rheological properties similar to that of spreadable full fat margarine.
  • a non-fat spreadable margarine type product was prepared from the component set forth in Table 1.
  • Table 1 Ingredients Percentages Water 74.3255% Inulin 17.0000% StellarTM modified starch 4.0000% Waxy Maize Starch 1.5000% Vitamin A 0.0148% Salt 0.0500% Sodium Benzoate 0.0500% Potassium Sorbate 0.0500% Calcium Disodium EDTA 0.0075% Lactic Acid (50%) 0.2500% Titanium Dioxide (TiO2) 0.1000% Yellow #5 0.0016% Yellow #6 0.0006% Butter Flavor 0.7000% TOTAL 100.0000% ⁇
  • the non-fat spreadable margarine was prepared by combining 15% of the water with the salt, the potassium sorbate and the sodium benzoate and the calcium disodium EDTA in a holding tank to provide a salt solution.
  • the salt solution was maintained at a temperature of 120°F (48.9°C).
  • the salt solution was metered, along with the inulin, the StellarTM, the waxy maize starch, the flavor and color components and the remaining water, into a batch mix tank.
  • the mixture was pumped through a Rannie homogenizer and was homogenized at a pressure of 11,000 psi (759.47 bar).
  • the formulation emerged from the Rannie homogenizer at a temperature of 150°F (65.6°C)
  • the formulation was transferred to a holding tank and was pumped through cooling heat exchangers to reduce the temperature to 60°F (15.6°C) for packaging.
  • the spreadable margarine formulation was held at a refrigeration temperature of 40°F (4.4°C) for 1 day to attain the desired rheological properties.
  • the non-fat margarine prepared from the above components including a waxy maize starch had rheological and organoleptic properties similar to full fat maragarine.
  • a non-fat spreadable margarine type product was prepared from the components set forth in Table 2 using the procedure of Example 1.
  • a saturated fat-free tablespread was prepared utilizing an oil submix and a salt submix in preparing the product.
  • the oil submix has the following components at the indicated levels: Oil Submix % Canola Oil 88.298 Polysorbate 60 11.198 Vitamin #52 0.336 Flavor #512 0.168 Total 100.000
  • the salt submix has the following components: Salt Submix % Water (45°F)(7.2°C) 79.336 Salt 19.68 Potassium Sorbate 0.492 Sodium Benzoate 0.492 Total 100.000
  • the process of preparing the saturated fat-free tablespread involves mixing the inulin, water, oil submix, salt submix and minor components in a propeller type mixing chamber.
  • the mixture is then pumped through a high pressure homogenization step, i.e., a RannieTM homogenizer.
  • the temperature of the mixture is increased to 126°F (52.2°C) by passage through the high pressure homogenizer.
  • the mixture is then pumped to a heat exchanger where the temperature of the mixture is reduced to 45-50°F (7.2-10°C), after which the tablespread is packaged.
  • Example 1 The process of Example 1 was used to prepare a saturated fat-free tablespread having the following composition:
  • the presence of the propanoate salt provided a tablespread with a reduced sweetness and less starchy flavor as compared to the tablespread of Example 1.
  • the formulations were held at a refrigeration temperature of 40° F (4.4°C) for 1 day to attain the desired rheological properties of full-fat margarine.

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Dispersion Chemistry (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Molecular Biology (AREA)
  • Edible Oils And Fats (AREA)
EP94307646A 1993-10-18 1994-10-18 Fettfreier oder fettarmer Brotaufstrich. Ceased EP0648425A3 (de)

Applications Claiming Priority (4)

Application Number Priority Date Filing Date Title
US138734 1987-12-28
US255454 1988-10-11
US13873493A 1993-10-18 1993-10-18
US08/255,454 US5501869A (en) 1992-12-28 1994-06-08 Fat-free tablespread and method of making

Publications (2)

Publication Number Publication Date
EP0648425A2 true EP0648425A2 (de) 1995-04-19
EP0648425A3 EP0648425A3 (de) 1995-07-05

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EP94307646A Ceased EP0648425A3 (de) 1993-10-18 1994-10-18 Fettfreier oder fettarmer Brotaufstrich.

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EP (1) EP0648425A3 (de)

Cited By (14)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5547513A (en) * 1992-06-18 1996-08-20 Opta Food Ingredients, Inc. Starch-based texturizing agent
EP0734654A1 (de) * 1995-03-28 1996-10-02 Kraft Foods, Inc. Fettarmer Brotaufstrich
US5614243A (en) * 1994-03-31 1997-03-25 Opta Food Ingredients, Inc. Starch-based texturizing agents and method of manufacture
US5679395A (en) * 1992-06-18 1997-10-21 Opta Food Ingredients, Inc. Fat free, reduced fat and low fat margarine-like spreads and cream cheese
US5679396A (en) * 1992-06-18 1997-10-21 Opta Food Ingredients, Inc. Non-fat, reduced fat and low fat cheeses and method of making
GB2323092A (en) * 1997-03-12 1998-09-16 St Ivel Ltd Water-continuous spread
EP0867470A1 (de) * 1997-03-24 1998-09-30 Tiense Suikerraffinaderij N.V. (Raffinerie Tirlemontoise S.A.) Zusammensetzungen von Inulin und Hydrokolloiden
WO1999063835A1 (en) * 1998-06-12 1999-12-16 Olivia Gourmet (1996) Ltd. Butterlike compositions and methods of manufacturing same
EP0993253A4 (de) * 1997-06-25 2001-04-11 Ventura Joseph Streichfaehige fettfreie proteinzusammensetzungen
WO2002096211A1 (en) * 2001-05-30 2002-12-05 Sadia S/A. An alimentary composition comprising dietary fibres, as well as the use thereof in the preparation of alimentary products
EP1611794A1 (de) 2004-06-30 2006-01-04 BARILLA G. E R. FRATELLI S.p.A. Margarineähnliche Lebensmittelzusammensetzung mit reduziertem Fettgehalt
WO2006028120A1 (ja) 2004-09-09 2006-03-16 Kao Corporation 肥満予防・改善剤
WO2006134409A3 (en) * 2005-06-13 2007-03-01 Csaba Jozsef Jaszberenyi Synergistic prebiotic compositions
EP1920667A4 (de) * 2005-08-02 2011-11-09 Yasuyuki Yamada Ungefährliche und stabile essbare substanz mit stahlbetonartiger struktur

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